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Make these Hatch Chile Hush Puppies for your next fish fry. This recipe was developed on behalf of United Supermarkets.
Hatch Chile season is officially here! Every year I patiently wait for the signs to pop up at my local United Supermarket displaying the freshly roasted Hatch Chiles. There is nothing better than a big bag of them just waiting to be put to use. Salsa, guacamole, toppings or in this case placed in the batter for these Hatch Chile Hush Puppies. If you can’t seem to find a use right away store them in the freezer, because they are seriously one of the best things since sliced bread.
These hush puppies can be paired with a fish fry or eat them with a sausage wrap like we did. In fact, we had family over for dinner and the kids had their first helping of hush puppies and they were sold on them. We don’t eat a lot of fried food, but when we do it better be amazing.
Hatch Chile season usually runs from August into September. That means you have a few more weeks to get to the store to stock up on those peppers. Now I just have to figure out a way to make Hatch Chile Hush Puppies in the oven for our next fish night.
What would you make if you had a bag of freshly roasted Hatch Chile peppers?
In a bowl combine the cornmeal, flour, baking baking and salt. Stir in the rest of the ingredients and set aside for 15 minutes.
Heat a large dutch oven or skillet with 2 inches of vegetable oil on high heat. Drop in round spoonfuls and cook 2 – 3 minutes rotating halfway through the cooking process.
Lay on a paper towel lined baking sheet before eating.
More Hatch Chile Recipes:
Disclosure: This is a sponsored post on behalf of United Supermarkets. All opinions are my own and I appreciate your support on the brands/companies that we love.